• Avocado + Choc Chip Gelato
  • Avocado + Choc Chip Gelato
  • Avocado + Choc Chip Gelato
  • Avocado + Choc Chip Gelato
  • Avocado + Choc Chip Gelato

Avocado + Choc Chip Gelato

Avocados provide the perfect creamy consistency for a mouth-watering gelato. This recipe is a rich, creamy and refreshing dessert that uses minimal ingredients and takes less than ten minutes prep time & caters to all allergens!
It’s not often that you can enjoy a frozen treat that is not only a flavour explosion but packed with potassium, healthy fats, fibre, vitamin C and antioxidants.
It truly is a must try for all you avocado lovers out there – you won't regret it.


- 3 ripe avocados
- 3 tbsp coconut cream
- 2 drops pure peppermint essence
- 1 tbsp melted coconut oil
- 1⁄2 cup rice syrup
- 1 tsp spirulina powder
- Pinch Himalayan salt
- 1⁄2 tsp vanilla essence
- 1⁄2 cup cacao nibs


Place a can of coconut cream in the fridge overnight to allow the coconut liquid to separate from the cream. Scoop the thick coconut layer off the top & place in a blender.
Cut the avocado in half & remove its pit. Scoop the flesh into your blender & proceed to place remaining ingredients into the blender, aside from cacao nibs & mix until you reach a smooth consistency.
Fold cacao nibs through the mix and pour into a small lined loaf tin.
Set in the freezer for 4 hours.

Serving suggestion:
Scoop ice cream into empty avocado skins and freeze until ready to serve and eat. 
This will last for up to two weeks in the freezer & serves four.

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